Shanghainese Stir-Fried Rice Cakes with Shrimp and Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy rice cakes stir-fried with succulent shrimp, crunchy bok choy, and aromatic garlic in a savory soy-based sauce. This Chinese-inspired stir-fry recipe, ready in about 25 minutes, layers fresh rice cakes (nian gao), shrimp, bok choy into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 300 g fresh rice cakes under cold water to separate pieces. Drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant but not browned.
  3. Step 3: Add 200 g peeled shrimp and cook for 2 minutes until they start turning pink.
  4. Step 4: Toss in 150 g chopped bok choy and stir-fry for another 1 minute until leaves wilt.
  5. Step 5: Add the drained rice cakes to the wok along with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/4 tsp white pepper, and 50 ml water. Stir continuously for 3-4 minutes until the rice cakes are soft and the sauce thickens and coats all ingredients.
  6. Step 6: Drizzle 1 tsp sesame oil over the dish, toss once more, and remove from heat. Serve immediately while hot.

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